Potatoes with peperoncino from Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

  • parsley
  • potatoes
  • dried pepperoncini peppers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellencooks on March 16, 2021

    On the show I seem to remember she fried the potatoes after boiling them. I did this the second time and much preferred them with that texture.

  • twoyolks on February 02, 2016

    Despite the header stating that this will change how you cook potatoes, it did not happen for me. This tastes like boiled potatoes with olive oil, garlic, and a little bit of red pepper flakes. Not particularly bad but not particularly good.

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